The Best Potsticker Salad

Chef Sarah Marshall
Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Cuisine

Asian Fusion

Category

Dinner

You will love this easy recipe. It is quick, easy, and full of flavor.
Image of Potsticker Salad

Ingredients

  • 1 pound frozen potstickers, about 20
  • 2 cups cherry tomatoes, cut in half
  • 2 cups shredded green or purple cabbage, shredded
  • 1 cucumber, thinly sliced
  • 1 carrot, shredded
  • ¼ cup shelled edamame
  • ¼ cup shredded basil leaves
  • ¼ cup soy sauce (or liquid aminos)
  • ¼ cup balsamic vinegar
  • 2 tablespoons Marshall’s Red Chili Lime Sauce
  • 1 tablespoon Extra-Virgin Olive Oil
  • 2 scallions, thinly sliced

Directions

  1. Preheat a large skillet over medium heat. Cook frozen potstickers according to package.
  2. Prepare vegetables.
  3. In a large bowl whisk together the soy sauce, balsamic vinegar, hot sauce, and olive oil.
  4. Add vegetables and potstickers, toss until well combined. Top with scallions.